Here’s something I don’t see everyday in the grocery store: chive blossoms. I discovered these edible lavender flowers that grow on chive stalks during a recent visit to the farmers market. Maybe they’re nothing new to you, but I’ve never used them before.
And it turns out they’re a great find. In addition to adding color, like regular chives they have a mild onion flavor and are best served raw as a garnish to a hot dish or sprinkled on a salad.
My goal was to create a recipe that would showcase the chives in both aesthetics and flavor, which was accomplished with chive blossom and lemon pasta. The pasta provided a neutral backdrop while the lemon complimented the subtle onion flavor of the chives, and the whole dish was rounded out by the savory Parmesan cheese.
I also made this crispy roast chicken to eat with the pasta, and this time used minced chives as the herb that is mixed in at the end.
Here’s the recipe:
Chive Blossom & Lemon Pasta, makes 6 side dishes or 2 main courses
8 ounces dried small pasta (i.e. farfalle, orecchiette, penne, elbow, etc.)
1/4 cup fresh squeezed lemon juice
1/4 cup grated Parmesan cheese
2 tablespoons chive blossoms, separated
2 tablespoons minced chives (green part)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 to 4 tablespoons pasta cooking water
Fill a large pot with water and 1 tablespoon salt. Bring it to boil and stir in the pasta. Cook according to package instructions and reserve 1/2 cup cooking water before draining.
Return the drained pasta to the pot and stir in the lemon juice, chive blossoms, minced chives, Parmesan cheese, olive oil, salt and pepper. Add the water one tablespoon at a time to thin out the pasta sauce. Serve with crispy roast chicken that has been seasoned with minced chives.